High‐intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B‐442 growth

Abstract

SummaryIn the present study, a prebiotic acerola juice containing gluco‐oligosaccharides and dextran was produced and processed by high‐intensity ultrasound (HIUS). After a simulated in vitro digestion, the gluco‐oligosaccharides and dextran maintained 90% and 80% of their initial concentration in all prebiotic’s juices. At the same time, Vitamin C and phenolic compounds concentration increased significantly by 19% and 7% (P < 0.05). After the in vitro digestion, the prebiotic juice HIUS processed by 10 min showed the highest increase in gluco‐oligosaccharides and bioactive compound concentrations. The HIUS processing imparted some dextran hydrolysis and improved its fermentability by Lacticaseibacillus casei. Gluco‐oligosaccharides were extensively consumed as substrate in simulated intestinal conditions, promoting the L. casei NRRL B‐442 growth and production of organic acids and short‐chain organic acids. The prebiotic juice HIUS processed for 6 min showed the best responses regarding the metabolism of L. casei NRRL B‐442. The results showed high‐intensity ultrasound processed acerola juices containing gluco‐oligosaccharides and dextran as a prebiotic food.